This creamy lentil soup starts with dried red lentils and is flavored with turmeric, cumin, garlic and a bit of lime juice.
2 1/3 cups water, divided
1 1/2 cups dried small red lentils
1 teaspoon sugar
1/4 teaspoon ground turmeric
1 (14 1/2-ounce) can vegetable broth
1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1 1/2 cups minced onion
3 garlic cloves, minced
2 tablespoons fresh lime juice
1/8 teaspoon salt
1/8 teaspoon ground red pepper
Cilantro sprigs (optional)
How to Make It
Combine 1 1/3 cups water, red lentils, sugar, turmeric, and broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until lentils are very tender. Cool slightly. Place lentil mixture in a food processor or blender; process until smooth. Set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the cumin seeds; cook 30 seconds or until toasted. Add onion and garlic; sauté 10 minutes or until lightly browned. Stir in pureed lentil mixture, 1 cup water, juice, salt, and red pepper; cook until thoroughly heated. Garnish with cilantro sprigs, if desired.
I liked more texture with my lentil soup so I only pureed about half of the mixture and left the others whole. I didn't have turmeric so I used a little hot curry powder (and left out the red pepper) and that was tasty! I also added diced carrots as I like them.
I hate to be the "wet blanket" on everyone's rave reviews, but I really thought this deserved three stars. And I make exactly as written. Unless you LOVE the taste of lentils, and I mean really LOVE lentils. My husband came up with a brilliant idea to make an avacado cream sauce (with greek yogurt, cilantro, & garlic salt) and we swirl that into the soup. It was a great complement of flavor and cut down on the lentil flavor. That is the only way I would eat this soup - otherwise, the entire thing would have gone in the trash. I am surprised no other reviewers commented on the texture - looks and tastes a lot like baby food. In fact, it might make a good recipe for baby food.
EXCELLENT! I haven't even tried this on my family yet (still warming on stove) but I can already tell it's a hit with my taste buds! Lentils are so full of flavor, fiber and protein, but it's hard to get children to try them. They will love this one. I didn't have red lentils, so I used the lentils I had on hand. I can only assume it's better with red! If you like lentils (or even if you're on the fence) this is definitely one to try!
Very easy, tasty, and with an authentic Indian taste. I omitted the sugar (this is common to Goan cooking and not necessary for a mild dish like this) and the lime juice, and added a pinch of coriander (cilantro) powder to make it more authentic.
There is a build up of "scum" in the pot while boiling the lentils. Scrape this off with a spoon before adding it to the blender, too much scum causes bitterness.
I served it with Onion Parathas, but any flavoured or heavy bread will be good. I will be making this on a regular basis through the winter!
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